Stupendous Chipotle Black Bean Soup Recipes

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CHIPOTLE BLACK BEAN SOUP RECIPE



Chipotle Black Bean Soup Recipe image

Provided by insanelygood

Categories     Recipes     Soup

Time 2h10m

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion (finely diced)
4 cloves garlic (minced)
1 pound dried black beans (rinsed)
2 bay leaves
1 tsp cumin
1 tsp dried parsley
1 tsp dried oregano
1 tsp paprika
1/4 tsp chili powder (or to taste)
6 cups water (or more as needed)
Juice of 1 lime
Salt to taste

Steps:

  • Rinse the beans thoroughly and remove any bad seeds from the bunch.
  • Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
  • Add the diced onion and cook for 3 to 5 minutes, or until softened.
  • Add garlic and cook for about 30 seconds, or until fragrant.
  • Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
  • Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
  • Remove from heat and take out the bay leaves.
  • Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
  • Enjoy!

Nutrition Facts : Calories 236 cal

BLACK BEAN SOUP WITH CHIPOTLE CHILES



Black Bean Soup with Chipotle Chiles image

Categories     Soup/Stew     Bean     Sauté     Low Fat     Vegetarian     Yogurt     Bell Pepper     Healthy     Cilantro     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Steps:

  • Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
  • Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

BLACK BEAN CHIPOTLE SOUP



Black Bean Chipotle Soup image

I am a vegetarian, but the rest of my family is not. But they prefer this soup to a traditional meaty chili because it's packed with so much flavor.-Janice Schneider, Parkville, Missouri

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts, 1 cup sauce).

Number Of Ingredients 20

1 large onion, chopped
3 garlic cloves, minced
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 tablespoon chopped chipotle pepper in adobo sauce
2 bay leaves
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon pepper
SAUCE:
1 cup reduced-fat sour cream
2 green onion tops, chopped
1 garlic clove, peeled
1/8 teaspoon salt
1/8 teaspoon adobo sauce
1 tablespoon minced fresh cilantro

Steps:

  • In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. , Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro.

Nutrition Facts : Calories 185 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 883mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges

STUPENDOUS CHIPOTLE BLACK BEAN SOUP



Stupendous Chipotle Black Bean Soup image

Eating black bean soup all my life with my Guatemalan mother, this is the very best recipe that we have put together over the years. It cannot be beat! Serve with a dollop of sour cream and some fresh cilantro leaves, or for some crunch, some crumbled tortilla chips on top.

Provided by SouthAfricanSweetie

Categories     Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

2 cups hot water
2 teaspoons chicken stock concentrate (such as Knorr® Homestyle)
3 (15 ounce) cans black beans, drained, divided
1 canned chipotle pepper in adobo sauce (such as Goya®)
4 teaspoons adobo sauce from chipotle peppers (such as Goya®)
8 ounces bacon, cut into 1-inch pieces
1 yellow onion, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
4 cloves garlic, minced, or more to taste
1 ½ teaspoons ground cumin
1 dash ground black pepper
1 (15 ounce) can diced tomatoes
½ bunch fresh cilantro, chopped

Steps:

  • Mix hot water and chicken stock concentrate in a bowl until dissolved; pour into a blender. Add 1 can black beans, chipotle pepper, and adobo sauce; puree until smooth.
  • Place bacon in a large pot and cook over medium heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer bacon to a plate lined with paper towels using a slotted spoon, reserving grease in the pot.
  • Stir onion, green bell pepper, and red bell pepper into the bacon grease in the pot; cook until soft, about 10 minutes. Add garlic, cumin, and black pepper; cook until fragrant, 30 to 45 seconds.
  • Stir black bean puree into the pot. Add remaining 2 cans black beans, bacon, diced tomatoes, and cilantro; bring to a boil. Simmer soup, stirring occasionally, until flavors combine, 20 to 30 minutes.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 66.3 g, Cholesterol 21 mg, Fat 9.4 g, Fiber 25.1 g, Protein 28.8 g, SaturatedFat 2.9 g, Sodium 2259.6 mg, Sugar 6.4 g

BLACK BEAN SOUP WITH CHIPOTLE CHILES



Black Bean Soup With Chipotle Chiles image

Make and share this Black Bean Soup With Chipotle Chiles recipe from Food.com.

Provided by roxy_froggy25

Time 7h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
2 medium red onions, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 (16 ounce) can dried black beans
1 tablespoon canned chipotle chile, canned*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons salt
1/4 teaspoon ground black pepper
1 cup plain nonfat yogurt
1/2 cup plum tomato, chopped
1/4 cup fresh cilantro, chopped

Steps:

  • Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
  • Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
  • Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
  • Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
  • *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

Nutrition Facts : Calories 339.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.8, Sodium 826.1, Carbohydrate 58.9, Fiber 13.3, Sugar 8.3, Protein 20.1

CHIPOTLE-BLACK BEAN SOUP



Chipotle-Black Bean Soup image

One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!

Provided by hepcat1

Categories     Lunch/Snacks

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup dried black beans (about 6 ounces)
1/2 cup boiling water
1 chipotle chile, finely chopped
1 teaspoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 cups water
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 (16 ounce) can low sodium chicken broth
1/4 teaspoon ground red pepper
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
1/2 cup plain fat-free yogurt
1/4 cup finely shredded sharp cheddar cheese

Steps:

  • To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
  • Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
  • Ladle soup into each of 4 bowls; top with yogurt and cheese.

Nutrition Facts : Calories 265.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8, Sodium 520.5, Carbohydrate 40.1, Fiber 7.8, Sugar 4.7, Protein 17.4

STUPENDOUS CHIPOTLE BLACK BEAN SOUP



Stupendous Chipotle Black Bean Soup image

Eating black bean soup all my life with my Guatemalan mother, this is the very best recipe that we have put together over the years. It cannot be beat! Serve with a dollop of sour cream and some fresh cilantro leaves, or for some crunch, some crumbled tortilla chips on top.

Provided by SouthAfricanSweetie

Categories     Soup

Time 1h10m

Yield 4

Number Of Ingredients 14

2 cups hot water
2 teaspoons chicken stock concentrate (such as Knorr® Homestyle)
3 (15 ounce) cans black beans, drained, divided
1 canned chipotle pepper in adobo sauce (such as Goya®)
4 teaspoons adobo sauce from chipotle peppers (such as Goya®)
8 ounces bacon, cut into 1-inch pieces
1 yellow onion, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
4 cloves garlic, minced, or more to taste
1 ½ teaspoons ground cumin
1 dash ground black pepper
1 (15 ounce) can diced tomatoes
½ bunch fresh cilantro, chopped

Steps:

  • Mix hot water and chicken stock concentrate in a bowl until dissolved; pour into a blender. Add 1 can black beans, chipotle pepper, and adobo sauce; puree until smooth.
  • Place bacon in a large pot and cook over medium heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer bacon to a plate lined with paper towels using a slotted spoon, reserving grease in the pot.
  • Stir onion, green bell pepper, and red bell pepper into the bacon grease in the pot; cook until soft, about 10 minutes. Add garlic, cumin, and black pepper; cook until fragrant, 30 to 45 seconds.
  • Stir black bean puree into the pot. Add remaining 2 cans black beans, bacon, diced tomatoes, and cilantro; bring to a boil. Simmer soup, stirring occasionally, until flavors combine, 20 to 30 minutes.

Nutrition Facts : Calories 461.8 calories, Carbohydrate 66.3 g, Cholesterol 21 mg, Fat 9.4 g, Fiber 25.1 g, Protein 28.8 g, SaturatedFat 2.9 g, Sodium 2259.6 mg, Sugar 6.4 g

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